Banana Sherbet

I couldn't resist posting two ice cream recipes in one week. I've had so much fun making these, and it's the perfect summer dessert. No need for an oven; cold and refreshing.

This one is SO easy and quick to pull together - but it requires time to let the simple syrup cool off, and then time to let the sherbet freeze hard in the freezer. So plan ahead! This recipe makes "only" 2 1/2 cups - if you have a cuisinart ice cream freezer you could easily double this recipe and still freeze it all in one batch.

Start by bringing the water and sugar to a boil,



then stir and cook until the sugar is fully dissolved. Set aside to cool completely.(If you want to accelerate the process, you can put the syrup in the fridge or even the freezer for a while.)

Once the syrup is cool, in a blender combine the evaporated milk, orange juice, lemon juice, and bananas



then add the simple syrup.



Puree until smooth. Add the mixture to your ice cream freezer,



and freeze according to its directions. Mine took about 25 minutes. It won't be completely frozen,



so transfer it to a freezer-safe container and freeze for about 4 hours before serving.

Find more great recipes at Foodie Friday, Food on Fridays, Friday Food and the Krazy Kitchen.

Banana Sherbet

1 cup water
2/3 cup sugar
1/3 cup evaporated milk
1/3 cup orange juice
2 Tbsp. lemon juice
2 medium bananas, cut into chunks.

In a small saucepan, bring water and sugar to a boil. Cook and stir until sugar is dissolved; set aside to cool completely.

Place the evaporated milk, orange juice, lemon juice and banana in a blender. Add the sugar syrup; cover and process until smooth. Pour into the ice cream freezer and freeze; transfer to a freezer-safe container and freeze for 4 hours or until firm. Makes 2 1/2 cups